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. 2022 Apr 30;11(9):1320. doi: 10.3390/foods11091320

Table 2.

Proximate composition, color measurement, yield, and WHC and OHC of bighead carp fresh muscles and protein hydrolysates (FPH) prepared using ficin enzyme (n = 3, mean ± SD).

Parameters Hydrolysates
Fresh Sample DH 13.36% (1 h) DH 17.09% (3 h) DH 20.15% (6 h)
Moisture 77.31 ± 0.93 4.26 ± 0.09 a 4.21 ± 0.06 a 4.28 ± 0.06 a
Protein 15.78 ± 0.25 80.58 ± 0.65 c 81.93 ± 1.15 b 85.27 ± 0.73 a
Fat 1.68 ± 0.07 4.13 ± 0.43 a 4.59 ± 0.28 a 2.84 ± 0.12 b
Ash 1.34 ± 0.03 6.69 ± 0.18 a 6.04 ± 0.11 b 5.97 ± 0.16 b
Color determination
L* - 89.23 ± 0.08 a 88.82 ± 0.10 b 86.55 ± 0.09 c
a* - 0.17 ± 0.01 b 0.23 ± 0.05 ab 0.31 ± 0.06 a
b* - 10.96 ± 0.56 b 12.29 ± 0.10 a 12.68 ± 0.03 a
∆E - 19.85 ± 0.47 a 18.71 ± 0.25 b 18.92 ± 0.16 b
Hydrolysate yield - 11.25 ± 0.16 c 14.67 ± 0.20 b 15.92 ± 0.31 a
WHC (g/g FPH) - 2.18 ± 0.15 c 2.79 ± 0.21 b 3.93 ± 0.19 a
OHC (g/g FPH) - 3.85 ± 0.10 a 3.72 ± 0.13 a 2.94 ± 0.17 b

Different letters indicate significantly different values (p ≤ 0.05). All values represent the mean of triplicate determinations, mean ±SD (n = 3). L*, a*, b*, ΔE values are standards of color measurements. L* refers to lightness ranging from 0 to 100, a* refers to green to red, and b* refers to blue to yellow. WHC, water holding capacity (g water/g hydrolysate). OHC, oil holding capacity (g oil/g hydrolysate).